B52… Swiss Roll!!!
B52 SWISS ROLL
Christmas has arrived and except of the cinnamon and cloves smells, we can also have additional festive tastes… I hope (the older ones) remember the drink/shot called B52…
Kahlua as the bottom, topped with Baileys, a bit of Grand Marnier and light it on!
Here you are then… You can have the same flavours packed into this lovely, Christmassy Swiss Roll!
Preparation time: less than 30 minutes
Cooking time: 10 – 30 minutes
Extra time to set: 20 minutes
Serves: 8-10 (it is quite rich in flavour and packed with booze!)
Ingredients
For the sponge:
· 4 free-range eggs
· 115g caster sugar, plus extra to dust
· 1 tsp vanilla extract or 1 vanillin
· 60g self-rising flour
· 15g cocoa powder
· 5 tbsp of Kahlua liquor
For the filling and cover:
· Grand Marnier ideally (or any other liquor to wet the sponge before spread the filling)
· 200ml double cream
· 100g Irish cream liquor (Baileys type)
· 1 tsp vanilla extract or 1 vanillin
· 1 cup or 160 gr of icing sugar
· 1 packet of Oreo biscuits crumbled (optional)
· 150g melted milk chocolate
Method:
Preheat the oven to 190 C / 170 C fan. Prepare a swiss roll tin with the baking paper. (dimensions: 22 x 33 cm / 9 x 13 inches)
Place the eggs, sugar and vanilla into a bowl and whisk until very pale, fluffy and thickened.
Add the Kahlua, one by one tbsp.
Sift in the flour and cocoa powder, and carefully fold in. Pour into the lined tin and smooth with a spatula until evenly spread. Bake for 10 – 12 minutes, or until just firm to touch.
Place a sheet of baking paper, slightly bigger than the tray, onto a work surface and dust with caster sugar. Turn the sponge out onto the paper then carefully roll the sponge up without adding filling. The sponge ‘remembers’ the shape which makes it easier to roll up again later with the filling included. Next, unroll the sponge, peel off the baking paper on the bottom and set aside to cool a little.
Pour the double cream, the icing sugar and the vanilla extract into a large bowl and whip until turns to Chantilly cream.
Once it is ready then pour the Irish cream liquor and carry on beating until the mix has been incorporated properly.
Finally, add the melted milk chocolate and carry one mixing until it turns to a lovely chocolatey cream!
Use a brush to (just) wet the sponge with the liquor. That is going to add more flavour into our roll (don’t forget this is a boozy Christmassy swiss roll!)
Spread roughly half of chocolate cream over the top, leaving the edges, then sprinkle over the Oreo biscuit crumbles if using. Keep the rest of the chocolate cream mixture to cover the cake.
Take the longest edge of the sponge and using the baking paper underneath, roll up the sponge quite tightly making sure the filling stays inside.
Once you have rolled up your sponge successfully it is time to put it in the freezer for 15-20 minutes to set before you cover it totally on the outside.
TIP: As our cream filling is full of booze, it is not going to set rock hard but it will stay quite solid to make it easy to decorate.
Once the Swiss Roll is thoroughly chilled, take it out of the freezer and with a small spatula try to cover the entire roll with the remainder of the chocolate cream mixture. We don’t care at this stage to make a neat job, as this is not how is going to look like at the end.
When we finish with the cream cover, we take a fork and then draw lines from the bottom to the top, to create the illusion of a log covered in bark.
TIP: If we want to make an old fashioned Yule Log , we can cut a small triangle piece of the roll and attach it on the side of the main log, creating a second illusion of a branch coming out of the trunk.
Now, we have covered our dessert in milk chocolate cream, we have attached the extra piece on the side as a branch also covered in cream and we have finished with the fork decoration. At this stage, we need to put our dessert in the freezer for 10 more minutes to set and then we add the Oreo crumbles to cover it, if using. Alternatively we can add some coconut powder or icing sugar to make it look like snow has settled.
Any other decorations are up to you! Personally, I would suggest not to overdo it, as we want to show the texture of the log though you can present it I a nest of real (or fondant) holly and berries for a festive look, or just a nest of tinsel, it’s up to you to have fun
Good luck and… roll it!
